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Roasted Seasoned Cauliflower

(3)
  1 reviews
  • 15 min prep time
  • 40 min total time
  • 5 ingredients
  • 8 servings
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Give this delicious roasted cauliflower a try. A side dish ready in just 40 minutes!

Ingredients

1
head cauliflower (1 1/2 lb), divided into large florets (about 6 cups)
4
teaspoons olive or canola oil
1
teaspoon chili powder
1
teaspoon garlic powder
1/8
teaspoon salt

Steps

  • 1 Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  • 2 Cut cauliflower florets into 1/2-inch slices; place in 3-quart bowl.
  • 3 In small bowl, mix remaining ingredients. Pour over cauliflower, tossing to coat cauliflower. Spread in pan.
  • 4 Roast uncovered 20 to 25 minutes, turning after 10 minutes, until cauliflower is tender and slightly brown around edges.
  • 1 Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  • 2 Cut cauliflower florets into 1/2-inch slices; place in 3-quart bowl.
  • 3 In small bowl, mix remaining ingredients. Pour over cauliflower, tossing to coat cauliflower. Spread in pan.
  • 4 Roast uncovered 20 to 25 minutes, turning after 10 minutes, until cauliflower is tender and slightly brown around edges.

Expert Tips

This flavorful side dish makes a delightful accompaniment to grilled pork or baked salmon.

Toss the cauliflower with the oil mixture in a bowl instead of in the pan to ensure that the cauliflower is evenly coated with spices.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
35
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
55mg
2%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
5%
Sugars
1g
1%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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